Cheddar Bay Biscuits are easy to make, and will be a huge hit with your family. My kids can’t get enough of this quick biscuit recipe.
If there is one thing that makes my kids more excited to come to the dinner table, it is the enticing smell of freshly cooked bread. These little carb loving monsters are most definitely mine.
With how easy dinner rolls are to make, and how happy it makes them, I’m not sure why I don’t do it more often.
This amazing Cheddar Bay Biscuit recipe is going to have you making rolls for your carb lovers weekly. These taste just like Red Lobster Cheddar Bay Biscuits, and they are truly simple to make at home. We have tons of tips and tricks to make sure this recipe turns out perfect for you every time.
I was so excited to try these as soon as I read they were just like Red Lobster’s biscuits! Have made these now, a number of times, and they never disappoint. And they don’t only pair with seafood; they go with chili, pot roast, chicken, soups & salads… you name it!
How to Make Cheddar Bay Biscuits
For the full recipe with all of the measurements see the recipe card at the bottom of the post or click the jump to the recipe button above.
- Preheat your oven: Before you start this recipe, preheat your oven to 450 degrees and line a rimmed baking sheet with parchment paper.
- Make buttermilk: If you are making your own buttermilk, it will need to sit for about five minutes, so be sure to do this right away.
- Whisk together dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder.
- Cut in the butter: Using two forks or a pastry cutter, cut in the butter. The mixture will be light and crumbly when you are done.
- Stir in the buttermilk and cheese.
- Scoop and bake: I like to use this cookie scoop (it holds 3 tablespoons) to make easy work of this recipe. Otherwise you can just use a spoon, scooping up large spoonfuls.
- Make the butter topping: The key to perfection in this biscuit recipe is the butter topping. Whisk together melted butter, garlic, garlic powder, and dried parsley. When the hot biscuits come out of the oven, brush them with this amazing combination.
- Serve hot: These biscuits are best when served hot, but I assure you we love them cold as well.
Room Temperature Butter
For ease of cutting the butter into the dry ingredients, you want room temperature butter here. Room temperature butter is actually cold to the touch. Mind blowing, right? You should be able to dent it easily with your finger, but it shouldn’t be so soft that your finger pushes all the way through. To easily bring your butter to room temperature, cut it into 1 inch pieces and leave it on the counter for 30 minutes.
Baking Sheets
Making Buttermilk
If you don’t have buttermilk on hand, you can substitute with milk and vinegar.
- Pour 1 tablespoon of vinegar (or lemon juice) into a 1 cup glass measuring cup.
- Then fill the measuring cup to the 1 cup (8 ounce) line with milk.
- Stir and let the mixture sit for five minutes.
This substitution works perfectly in this recipe.
What Cheese to Use
As always, I suggest buying a brick of cheese for this recipe. While it is tempting to save time with pre-shredded cheese, the taste and texture of cheese you shred yourself can’t be beat.
I take a lot of short cuts in the kitchen, but this time saver just isn’t worth it to me.
Tips for Cheddar Bay Biscuit Recipe
As with all baking recipes, I like to include a few simple tips to keep in mind. Baking can be tricky but these will help guarantee success with any recipe.
- Measure your flour properly. Resist the urge to scoop the flour from the container with the measuring cup. Instead use a dry measuring cup and scoop the flour from the container into it with a spoon. Now level off with the flat edge of a spatula. You can see this in action in my Oatmeal Raisin Cookie video.
- Use fresh baking powder. Baking powder can go bad and thus be less reactive in your recipes. It should be replaced every 6 months. To test that it is still reactive, drop a little in some water. It should bubble right away.
- Use room temperature butter. This was discussed above, but the proper softness of butter does make a big difference in recipes. Read above for more details.
- Preheat your oven. This is a simple step, but one that if overlooked will really mess up a recipe. Here the biscuits are in the oven for a short amount of time, but if the oven isn’t completely hot when they go in, it will mean they don’t cook evenly.
What to Serve with Cheddar Bay Biscuits
These great biscuits would be perfect as the side to so many recipes. I have a roast coming in a few weeks that we enjoy them with, but in the meantime here a few other options:
If you make these great biscuits or any of my other recipes, please leave me a comment and let me know what you think!
Cheddar Bay Biscuits
Ingredients
- 2 cups all purpose flour 240 grams
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon garlic powder (not garlic salt)
- 1/2 teaspoon table salt
- 1/2 cup unsalted butter 113 grams (room temperature and cut into 1 inch pieces)
- 1 cup mild or medium cheddar cheese 113 grams (shredded)
- 1 cup buttermilk 236.59 ml (read above on how to make buttermilk)
Butter Topping
- 3 tablespoons unsalted butter 42.4 grams (melted)
- 1 garlic clove minced
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt.2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon sugar, 1 teaspoon garlic powder, 1/2 teaspoon table salt
- Using a fork or pastry cutter, cut the butter into the flour mixture. It will be crumbly.1/2 cup unsalted butter
- Add in the cheese and buttermilk. Stir together until just combined. Using a 3 tablespoon cookie scoop or a large spoon, scoop out the biscuits and place them approximately 2 inches apart on the prepared baking sheet. Bake for 10 to 12 minutes or until golden brown.1 cup buttermilk, 1 cup mild or medium cheddar cheese
- While the biscuits are baking whisk together the ingredients for the butter topping. As soon as the biscuits come out of the oven, brush them with the butter topping. Serve warm.3 tablespoons unsalted butter, 1 garlic clove, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder
Kathy Evola says
I was so excited to try these as soon as I read they were just like Red Lobster’s biscuits! Have made these now, a number of times, and they never disappoint. And they don’t only pair with seafood; they go with chili, pot roast, chicken, soups & salads… you name it!
I’m so happy you like them! Thank you for taking the time to let me know!
Jan says
These are amazing!! So easy and taste so good Planning oh making them Christmas I am planning on making the batter earlier hoping they turn out. Can’t see why they wouldn’t.
Thanks for coming back to tell me Jan!
ann Callan says
Love your recipes honey!
Rachelle says
These taste just like the Red Lobster Cheddar Bay Biscuits. But I need to cook mine for 18-20 minutes. Not the recommended 10-12. At 12 minutes they’re still raw. Am I doing something wrong?
I’m so glad you liked them! As for the cooking time, is it possible that your oven runs at a different temperature. This is extremely common and would require a longer baking time. It could also be something as simple as you making bigger scoops than I did when testing this. Ours are always perfect at about 12 minutes.
Emily says
Hi! These look delicious! Have you ever baked them, frozen them, and reheated them? After finding out I’m allergic to soy, I’ve been trying to make more things from scratch that can be frozen and pulled out when desired. I miss cheddar bay biscuits, so I’m hoping these freeze well!
Thank you for the recipe!
I haven’t frozen these specifically, but I think they would freeze great after baking. Do you have an air fryer? That would be a great way to reheat just one at a time.
Trisha says
Love these biscuits! These are the only biscuits that my family loves to eat.
I’m so happy they are a hit with your family.
Mary says
Planning on making these tonight, but just curious why you recommend room temperature butter. Every other recipe I’ve seen for biscuits calls for very cold butter. Just wondering if I’ve been missing out on a trick all these years!
The cold butter is so that when it melts, it will make little pockets of steam. You can certainly do that with this recipe, but it is perfectly delicious without that.
Tammy says
I am shocked at reviews. They were nothing like cheddar bay biscuits. Very blah! 12 minutes they were raw, 20 minutes they were still doughy. Throwing this recipe away.
I’m wondering if something didn’t go quite right or if your oven temperature is off, because that sounds not like how this recipe turns out for me (and others!).
Chris says
I have made cheddar bay biscuits forever, tried your recipe best yet. Very tender and received raves from all. Thanks for sharing.
I’m so happy to hear that you enjoy them!
Ed says
Can I use margarine instead of butter?
I never bake with margarine, so I just don’t have a lot of experience with it. From a little bit of reading, it looks like the results will be similar but not the same.